BAEK, OK HEE,백옥희,PARK, JI HYUN,박지현,KIM, MI YOUNG,김미영
申请号：
KR1020110116633
公开号：
KR1020130051341A
申请日:
2011.11.09
申请国别(地区):
KR
年份:
2013
代理人:
摘要：
PURPOSE: A dried jelly is provided to drastically extend a preservation period through preprocessing by hot air drying.CONSTITUTION: A manufacturing method of dried jelly comprises the following steps: mixing one of green tea powder, turmeric powder, citron tea, red ginseng extract, or mulberry juice with vigna sinensis king powder, mung bean powder, or acorn powder and manufacturing the jelly and hot air drying the jelly at 60-70 deg. Celsius for 24-36 hours. The jelly is cut into a size of 0.2-0.4 cm × 0.2-0.4 cm × 14-16 cm and is dried. The jelly is for spaghetti or salad. The jelly is cut into a size of 0.2-0.4 cm × 1-3 cm ×4-6 cm and is dried. The jelly is for roasted or hard-boiled foods. The jelly is cut into a size of 0.5-1.5 cm × 0.5-1.5 cm × 3-5 cm and is dried. The jelly is for roasted food, hard-boiled food, pot stew, or soup.COPYRIGHT KIPO 2013본 발명은 동부분말, 녹두분말 또는 도토리 분말 중 어느 하나에 녹차분말, 강황분말, 유자차, 홍삼액 또는 오디 중 어느 하나가 혼합되어 제조된 묵을 60 ~ 70℃에서 24 ~ 36시간 동안 열풍건조시킨 것을 특징으로 하는 건조 묵을 개시한다.
